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Month: April 2018

Rose hips are technically a wild food. Because I benefit from them in hot tea form, I am labeling rose hips as a supplement.

Rose hips contains the most bioavailable form of vitamin C in existence, meaning it’s in the most usable form for the body. And although we know how important vitamin C is, especially when we are combatting a cold, we often don’t think about this crucial supplement on a daily basis. We should. Vitamin C is anti-inflammatory, and the C we receive from rose hips is more anti-inflammatory than from any other source.

Vitamin C helps to increase the blood’s white cell count and boosts the immune system against viruses, bacteria, yeast, mold, and other fungus. Rose hips fight against any type of infection. The vitamin C in rose hips has a dissolving effect on biofilm, a jelly-like substance given off by the neurotoxins and dermatoxins secreted by the Epstein Barr virus. This biofilm gunks up major organs, such as the liver, and can break loose into the blood. The sticky residue can get caught in the heart’s mitral valve, causing palpitations, tachycardia, arrhythmia and atrial fibrillation.

Rose hips can be taken in capsule form. However, I enjoy using dried rose hips, which can be purchased by the ounce, to create a flavorful hot tea. (Link included below.) Add two teaspoons of dried rose hips to a cup, or to a loose tea mesh basket or tea ball, pour boiling water into the cup, cover and steep for at least five minutes. Add a squeeze of lemon and a spoonful of raw honey to enhance the vitamin C.

Rose hips tea is one of the teas I use throughout the week, for afternoon tea time. I drink a different health boosting hot tea every day. When warmer weather arrives, I’m looking forward to trying an iced tea version, from Anthony William, that includes rose hips, steeped and then cooled, combined with half a cup of orange juice. That sounds incredibly refreshing!

Learn more about rose hips, and 49 other power foods, in Life Changing Foods, by Anthony William. Link provided below.

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of these products, or any other items, through my Amazon link!

Today’s featured food belongs in the cruciferous vegetables group, along with cabbages, broccoli, kale, collard greens and Brussels sprouts. As a group crucifers help to prevent a variety of cancers and they are especially good for lung health, due to their sulfur rich nature. Individually they have their own unique properties.

Cauliflower is extremely high in vitamins C, K and B-complex, and the minerals boron, calcium, tryptophan and molybdenum. It’s also a source of high quality protein that is easily assimilated by the body.

The cancer fighting compounds insole-3-carbinol and sulforaphane in this vegetable help to prevent breast, cervical, ovarian, prostrate, stomach and colon cancers.

Cauliflower has proven effective in treating HPV and cervical dysplasia. Its anti-inflammatory properties help those suffering from chronic inflammation, fibromyalgia, arthritis, Alzheimer’s, hepatitis, cystic fibrosis, IBS and cardiomyopathy. It helps the thyroid and the rest of the endocrine system to stave off the viruses that are the cause of issues such as thyroiditis.

And in aiding the digestive system, cauliflower protects the lining of the stomach, preventing bacterial overgrowth of H. pylori. It detoxifies the liver and spleen and aids in cleansing toxins from the blood, lymphatic system, tissues and organs.

Cauliflower can be enjoyed raw, added to salads, steamed, baked, roasted or included in stir fries. Raw it can be substituted for white rice by pulsing it in a food processor until the cauliflower is the size of grains of rice.

And that is what I have planned for my lovely head of cauliflower. Tonight I will make cauliflower rice for the first time, and use it in a “fried rice” recipe featuring healing veggies and herbs. Watch for the recipe and photos of the results on Tuesday!

Friday I shared the many health benefits of asparagus. I picked up two bunches of fresh organic asparagus that day, so I could make soup over the weekend. That didn’t happen. However, I had the opportunity to try out the asparagus soup recipe today for lunch, which was perfect for Try This Tuesday! You can read about the health benefits of this vegetable HERE. Read on for the soup recipe.

I’ve always liked asparagus. Prior to going plant based, I used spears from a can and covered them in cheese sauce. Only during the last 21 months have I bought asparagus in the produce section at the grocery store and discovered how good it is fresh. I initially added raw asparagus to salads or simply ate a couple of stalks for a healthy snack.

I was excited to see an asparagus soup recipe in Life Changing Foods by Anthony William. I’ve never eaten asparagus soup, much less attempted to make it. This recipe made it easy.

The complete start to finish process for this recipe was under 20 minutes, making asparagus soup a quick, healthy and delicious meal for lunch or dinner. Anthony suggests looking for thicker, fatter asparagus spears, as they tend to be the most nutritious. If skinny asparagus is all you can find, go with those. They still have nutritional value. I picked up organic asparagus at Natural Grocers.

I simmered the asparagus, onion and garlic for exactly seven minutes. I was surprised how tender the fresh asparagus was. I also used one small yellow onion instead of half of one.

I carefully drained the water off of the cooked veggies and transferred them into my blender. After adding the remaining ingredients, I left the spout cover open on my Ninja Blender lid to let steam escape. On a regular blender lid, one edge could be left slightly raised. I wouldn’t recommend leaving the lid off entirely unless you want to clean up soup splatters! I purchased organic poultry seasoning, which is a nice blend of herbs and spices, at Natural Grocers.

The soup smelled wonderful as it was blending. I could have blended it longer, for an even creamier soup. I used a couple of raw asparagus tips for a garnish and added black pepper. I ended up with two generous servings.

This soup was amazing…thick, creamy and full of robust flavor. I’ll be making asparagus soup often. I love soups, even during warm weather. My intention is to always have a bunch of asparagus on hand in the fridge. Next up…asparagus juice!

Purchase your copy of Life Changing Foods by clicking the link below. The book features 50 healing foods and a recipe for each one.

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link!

I first tried this green powder a year ago. I had heard of barley grass as a healthy supplement but I had not yet tried it. At that time, I experienced it by mixing the powder with water and drinking it.

I’ve learned much in the last year. And I am still including barley grass juice powder in my diet, except now it goes into my morning smoothies. This supplement is so crucial that I wanted to feature it in this series of Sunday Supplements.

It is important to purchase the powder made from the barley grass juice, as the nutrients are condensed and easily absorbed and used by the body. This product is made from tender young barley grass, harvested before the grains are produced.

Barley grass juice powder is rich in vitamins A, B and C, and iron, calcium, magnesium, phosphorus and potassium. It is also high in absorbable protein and contains 20 necessary amino acids.

Barley grass juice powder contains micronutrients that feed the nervous system, including brain tissue, neurons and the myelin nerve sheath. This makes the supplement helpful for healing from neurological disorders. It also increases hydrochloric acid in the stomach, which strengthens the adrenal glands. Plus it cleanses the liver, aids in digestion and promotes alkalinity throughout the body.

And this powder draws out heavy metals from the spleen, intestinal tract, pancreas and reproductive system. Barley grass juice powder has specific alkaloids that help prevent the thyroid from atrophying while blocking the Epstein Barr virus from feeding on toxic heavy metals inside the gland.

I purchase this supplement through Amazon, link provided below, and add it to my detox smoothie or regular fruit smoothie every morning. I can’t taste it at all. Combined with Hawaiian spirulina, which I also include in the detox smoothie, it prepares mercury trapped in the body for complete absorption by the spirulina.

Mercury is a huge health concern. We all have too much of this toxic substance in our bodies. Ancient mercury can even be passed down from parents to their offspring, through many, many generations. It contributes to or directly causes ADHD, brain fog, memory loss, Alzheimer’s, connective tissue disorders, excessive sweating, irritability, trembling hands, twitches and spasms and it triggers and feeds EBV in the thyroid.

I include barley grass juice powder as a daily supplement to increase my health and wellbeing by going after the toxic heavy metals in my body. I add a heaping spoonful or two to the morning smoothies. I am grateful for the incredible healing power found in plants!

Order barley grass juice powder below.

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link!

Today’s featured food was one that I previously ate only when it was smothered in cheese sauce. Since ditching the dairy, I’ve come to appreciate how delicious fresh organic asparagus is, raw or lightly cooked. And there is more to appreciate about this beneficial vegetable.

Asparagus contains phytochemical compounds such as chlorophyll and lutein that are crucial organ cleansers. They go deeply into the liver, spleen, pancreas and kidneys, scrubbing out the toxins there. Chlorophyll also binds to amino acids such as glutamine and threonine to help remove heavy metals.

Some of the phytochemicals in asparagus actually inhibit toxins. After driving out pesticides and heavy metals from the organs, these specialized phytochemicals stay behind, repelling new toxins. This makes asparagus an amazing tool for battling all varieties of cancer.

This vegetable is high in easily absorbable B vitamins, silica, iron, zinc, chromium, phosphorus, magnesium and selenium. It supports the adrenal glands, and alkalizes the body by flushing out unproductive acids.

Asparagus really shines as an anti-aging wonder. In Life Changing Foods, by Anthony William, he writes that every spear of asparagus that we eat was once on its way to becoming a small tree! While all vegetables have value, most can’t claim this hidden potential. When we consume young asparagus shoots their propulsive energy is transferred to us, keeping us young and and helping in the recovery and prevention of neurological disorders.

Asparagus can be eaten raw as a snack or chopped and included in salads, juiced with other vegetables, steamed or grilled, or made into a luscious and nourishing soup.

I picked up a couple of bunches of organic asparagus today, with the intention of making soup this weekend. I’ll juice any leftover spears. I also plan to bring more asparagus into my life. Spring is the perfect season for rejuvenation.

You can learn more about the healing power of foods, and enjoy a recipe for each featured food, in Life Changing Foods, available through the link below.

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link!

I’ve been wanting to try this breakfast recipe since purchasing Thyroid Healing by Anthony William. Most mornings my day begins with fresh celery juice followed by a fruit smoothie. I don’t eat again until lunch. However, occasionally I’ll swap out the smoothie for a healthy alternative. On this beautiful and warm spring day, I opted to try Apple Porridge for the first time.

This recipe requires a food processor or a powerful blender.

I doubled the recipe. And since the organic apples I had were small, I used eight of them.

I had all the ingredients on hand, except for raisins. I topped my porridge with walnuts and the unsweetened shredded coconut. Any topping could be used. I have dried wild blueberries and considered using those. Other dried or fresh fruits would make fun toppings. Get creative.

Apple Porridge without the toppings.

This was such a simple recipe that only took minutes to prepare. It is full of the healthy goodness of apples, dates and raw honey. And it tasted SO good. This recipe not only makes a wonderfully healthy breakfast, apple porridge would be excellent as an accompaniment to afternoon tea time, as a light dinner, or a tasty dessert. A bowlful was very filling.

I carried my breakfast out into the garden. I am trusting that these warmer days ahead will coax my flowers and plants into making an appearance. The sunshine felt good on my skin and I got yo wear short sleeves today, at last.

My shirt from Solgave Clothing has printed across the front, NO REGRETS. That’s my heart today, and my life. I certainly have no regrets about adopting a plant based lifestyle and embarking on a healing journey. How can I, when I am spooning up such a delightful breakfast! I know I am nourishing my body and supporting it as it heals. No regrets, indeed.

Purchase Thyroid Healing below:

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link!

The benefits of this root, which can be taken as a supplement, drank as a tea or eaten as a vegetable, are many. Burdock root has a grounding ability that comes from anchoring deeply in the ground. When it comes to rehabilitating the liver, there is nothing better than this root.

The liver can become filled with viruses such as Epstein Barr, shingles, HHV-6 and cytomegalovirus, and with unproductive bacteria, parasites, fungi or other pathogens. It can also become dense and harden. Burdock root strengthens and revitalizes the liver so that it can fight off pathogens. It also softens a dense stagnant liver.

Phytochemicals in burdock help to reduce the growth of cysts and adhesions in the liver, repair scar tissue and cleanse the lobes. It detoxifies the core of the liver, removing toxicity caused by metals, plastics, herbicides, and fungicides, which allows the liver to breathe.

The burdock plant. It is the root that is most beneficial.

Burdock root has potent antibacterial, antioxidant and anti inflammatory properties. It contains almost every known trace mineral plus vitamins A, B, C and K. It is excellent for cleansing the lymphatic system and the blood, and enhancing white blood cells to keep the lymph nodes strong so they can do their work of killing pathogens and cancer cells. Burdock also detoxifies heavy metals.

The root of the burdock can be juiced along with other vegetables, peeled like a carrot and sliced into sticks to eat raw, or chopped and added to soups. The root has a sweet, earthy taste.

Or the root can be dried and finely chopped and used to make hot tea. Anthony suggests drinking a cup of burdock root tea after a massage, to enhance lymphatic drainage. And to offer burdock root tea to those who might be in need of cleansing from physical or emotional toxins. Burdock root can be taken in capsule form also.

I enjoy burdock root tea. Organic dried root can be purchased by the ounce in health food stores or health conscious grocery stores, or ordered through the links below. I add two teaspoons of the dried root to a cup of boiling water, cover, and let the tea steep for 15 minutes. The soothing tea has a mild, slightly sweet flavor.

This afternoon I paired a cup of hot burdock root tea with a bowl of fresh papaya and strawberries mixed with frozen wild blueberries. What a nourishing tea time. I know my liver thanks me for it!

The information about burdock root comes primarily from Life Changing Foods by Anthony William. You can purchase the book through the link below.

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link!

One of the first signs of spring, even when the season itself seems confused, is the appearance of dandelions. These cheerful, bright yellow flowers dot lawns, fill ditches and dance across fields. Most consider the dandelion a weed to be eradicated. Children see them as wish granters and essentials for flower necklaces. My friend Marva appreciates their musical abilities and has taught the whole world how to make a dandelion horn. Her charming and folksy video went viral! (Enjoy the dandelion horn video HERE)

For me, this magical plant that still delights the artistic child that dwells within me has become a source of healing.

Anthony William, author of Life Changing Foods, writes that the defining characteristic of dandelions is bitterness. It is this quality that lends this wild food restorative properties. Dandelions get your blood pumping and your organs spring cleaning, clearing away radiation, toxic heavy metals, DDT, and other poisons.

Every part of this plant is edible and useful…root, leaves, flower and even the stem. And every part varies in its degree of bitterness and targets different areas of the body.

The sunny yellow blossoms are the least bitter, and they cleanse the stomach and intestinal tract. The leaves, which are more bitter, contain phytochemicals that purify the blood, help with circulation and remove toxins from the lymphatic system, making them helpful for those with non-Hodgkin’s lymphoma, swollen lymph nodes and edema.

The even more bitter stem of the dandelion cleanses dense organs such as the spleen, liver and brain. And the root, the most bitter part of the plant, forces organs to purge at a deep level. As Anthony says, dandelion root is not for the faint of heart!

Full of nutrients such as vitamins A and B, manganese, iodine, calcium, iron, magnesium, selenium, silica and chlorophyll, dandelions energize the entire body, preventing illnesses and fighting off diseases.

Dandelion leaves can be consumed raw in a salad, cooked like other greens, run through a juicer with fruits and veggies or steeped in hot water for a refreshing and cleansing tea. The flowers make a wonderful cold tea. Pick fresh blooms and let them steep in cold water overnight. Sweeten the drink with raw honey if desired. And the roots can be dried and finely chopped for hot tea, or roasted and used as a substitute for coffee. Roasting takes the edge off of the bitterness.

Dandelions are readily available from spring until fall. They can be picked fresh from any area that has not been treated with chemicals for weed control. Also avoid the strips of land along roads as these tend to be contaminated with pollutants.

My favorite place to harvest dandelions is in my own backyard, where I have a very healthy crop growing. I enjoy using the fresh flowers and leaves to create a flavorful hot tea. I’ll be daring and try the root very soon.

For Try This Tuesday, another delicious recipe by Lauren Hallman, from the plant based magazine Thrive. Not everyone likes Brussels sprouts, in fact, most people are sure they don’t like this vegetable that resembles miniature cabbages. I love them, and any recipe that features them is sure to be a hit with me.

The recipe is easy to prepare, using fresh organic Brussels sprouts and pantry items at home.

I opted to use coconut oil and a plant based “butter” that can be purchased in the dairy section at most grocery stores. The brand I use is dairy free, made from olive oil. I found that I could probably use far less oil in the recipe. One could water sauté as well, and eliminate the oil completely.

I was preparing oven roasted potatoes, both sweet and regular, so I timed both recipes to finish at about the same time. I sautéed the garlic, Brussels sprouts, and onions for 20 minutes, then added a small amount of water, reduced the heat to low, and covered the pan. During the last five minutes of cooking time I uncovered the sauté pan, raised the heat slightly and finished cooking.

These Brussels sprouts were amazing! The garlic wasn’t too much, in fact, it was perfect. Greg is not a fan of this vegetable at all. When I asked him to try a bite at least, he countered that he already knew what they tasted like and declined. However, seeing the finished recipe he changed his mind and spooned a small helping onto his plate.

His verdict? He liked them! He was surprised how tasty these Brussels sprouts were and said he would eat them again if they were prepared in this way. That’s a huge win.

If you like Brussels sprouts, you will love this simple recipe. And if you are borderline about this veggie or think you don’t like them, perhaps giving this recipe a try will change your views about Brussels sprouts. I will definitely be making this recipe again.

This supplement is actually considered a wild food. I include it as a supplement, because I use finely ground chaga mushroom powder to make a healing tea. And, although it is called mushroom, chaga is a fungus that grows on birches, primarily, in cool climates. Read on for the amazing health benefits in this odd looking but intriguing plant.

Chaga is lumpy and bumpy in appearance, its exterior resembling burnt charcoal. However this super food possesses powerful nutrients and antioxidants that boosts the immune system and increases the production of lymphocytes, monocytes, neutrophils, basophils and eosinophils so that the body can fight off invaders such as viruses, toxins and bacteria. Chaga strengthens red blood cells, balances blood platelets and calms cytokine storms that result from the body overreacting to pathogens or toxins.

The phytochemicals in chaga fight all types of cancers, regulate blood sugar, and support the adrenals while regulating the rest of the endocrine system. They break down and dissolve biofilm, which is a jelly like substance that is a byproduct of certain viruses and fungi. And chaga destroys unproductive fungus in the intestinal tract.

In addition this wild food helps those suffering from autoimmune disorders and virus related diseases. It is anti-inflammatory, easing joint, neck and back pain, headaches and neurological symptoms. And finally, chaga is beneficial to the liver and thyroid.

I order chaga mushroom powder from Amazon (link below), and enjoy it as one of my afternoon teas. In his book Life Changing Foods, Anthony includes a recipe for chaga tea.

For one cup of tea, add 1 teaspoon of chaga powder to a cup. Pour in hot water and stir to dissolve powder, or use a cloth tea bag or mesh basket or ball and steep. Stir in 1 teaspoon of raw organic honey. Top with a splash of plant based milk and a dash of cinnamon.

I prefer using a mesh basket or ball and letting the tea steep for 5 minutes. Anthony says the raw honey helps to deliver the medicinal properties where they are needed in the body. I use local raw honey because it helps to prevent seasonal allergies. And my favorite plant based milk is unsweetened almond coconut.

Chaga tea in the afternoon is wonderfully refreshing. The powder does not have a scent nor does it taste earthy like a mushroom. It doesn’t have much of a flavor of its own. I can primarily taste the honey and cinnamon. For those who don’t enjoy hot tea, the powder can be added to smoothies as well.

I appreciate being introduced to chaga mushrooms. I like knowing that I am sending healing nutrients and powerful antioxidants and anti-inflammatories into my body with every soothing sip that I take.

Order chaga mushroom powder below.

I am an Amazon Affiliate and may earn a commission on purchases, at no extra cost to you. Thank you for considering making a purchase of this product, or any other items, through my Amazon link!